blackened
A cooking technique made famous by New Orleans's chef Paul Prudhomme by which meat or fish is cooked in a cast-iron skillet that's been heated until almost red hot. Prudhomme's original specialty was blackened redfish. The food is customarily rubbed with a
CAJUN spice mixture before being cooked. The extra hot skillet combined with the seasoning rub gives food an extra crispy crust.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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